Rinse the quinoa under cold water using a fine mesh strainer and drain well.
Lightly grease the inside of the crock pot with 1 tablespoon of olive oil.
Place the rinsed quinoa in the bottom of the crock pot.
Add the diced carrots, celery, onion, and minced garlic on top of the quinoa.
Pour the chicken broth over the vegetables and quinoa.
Season the chicken breasts with salt, pepper, dried thyme, and smoked paprika on both sides.
Place the seasoned chicken breasts on top of the quinoa and vegetables in the crock pot.
Drizzle the remaining 1 tablespoon of olive oil over the chicken.
Cover the crock pot and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and quinoa is tender.
About 15 minutes before serving, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and stir in the thawed peas and chopped fresh parsley.
Cover and cook for an additional 10 to 15 minutes to heat the peas through.
Stir everything gently to combine and serve warm.